Tofu is pretty bland on its own. However, marinated and cooked properly, these plain white slabs become exotic and delicious!
Buddha Bowls With Lentils, Roasted Carrots and Roasted Sweet Potatoes! Vegan, Gluten-Free, and So Nourishing!
If you have only a few ingredients, you can still make a filling, delicious meal. These Buddha Bowls are easy to prepare, inexpensive, and will keep you nourished for hours!
Vegan egg salad? Yes! And it’s fast, easy, and delicious! Warning: this vegan egg salad recipe tastes almost exactly like the real thing.
We still have leftover summer squash, and it remains fresh! But it doesn’t stay that way forever, and we knew we needed to come up with a new recipe, stat.
We recently acquired a large pile of red bell peppers, and wondered what we might possibly do with them (other than makes dozens of stir-fries). Fortunately, we discovered a sensational curry recipe.
We recently found ourselves with four ears of corn and no plan for their consumption. Fortunately, we discovered (and modified) a recipe for vegan, gluten-free corn fritters.
This gluten-free, dairy free, vegan ‘chicken’ and mushroom casserole recipe is creamy and delicious, and so easy using the Instant Pot!
We still had a few tomatoes left over from our neighbor’s recent gift, as well as a small pile of fresh zucchini. These two vegetables are divine baked together.
The best thing about this vegan stuffed squash in the Instant Pot is that it is basically a ‘dump’ recipe, meaning you can dump whatever you have into it!
Coconut Mung Bean, Sweet Potato, and Mushroom Thing in the Instant Pot -It’s Easy, Vegan, and Gluten-Free!
Mung beans, mushrooms, sweet potato and coconut combine in this simple to make and delicous comfort food dish. It’s quickly become a favorite in our house!
Do you have a bottle of white wine languishing in the corner of your cupboard? Well, who doesn’t? Add a cup of it to this exotic dish, mix it with mushrooms and cannellini beans, and you’ll end up with something truly special.
Sometimes it’s hard to know exactly how to cook butternut squash. Sure, you can bake it, but what else can a person do? We recently discovered a butternut squash-based taco recipe that is so delicious we’re still salivating over our meal, hours later. The addition of whipped vegan cream cheese with avocado and fresh jalapeno makes this dish a total winner. And it’s so easy to make! The hardest part is cutting the skins off the squash. But persevere with the task, because the end result will be worth it.
Brrrrrr! It’s getting cold outside, and we’re craving comfort food! Shepherd’s Pie is an excellent meal for these chilly nights. It’s packed full of lentils and potatoes, combined with mushrooms and spinach, and served on top of gluten-free breadcrumbs. We made this hearty offering as a main dish for our recent Thanksgiving dinner, but it’s also perfect for the December holidays. You’ll feel pleasantly full in no time, ready to brave the cold winds.
You’re faced with a dilemma: you want to eat an elegant international meal, but you don’t have much time and/or cash on hand. What’s a hungry gourmet to do? The answer is simple — whip up a platter of our Pepper, Peanut, and Potato Sabzi! Though it looks deceptively like a simple, stir-fried dish of potatoes and peppers, once you experienced your first bite, you’ll know there is something special going on. The exotic flavor comes from the addition of cumin and fennel seeds, spices that are popular staples in Indian cuisine. The peanuts add protein, and the potatoes are hearty and filling. Just perfect for these chilly autumn nights!
Did you know that there is a type of tofu that you can easily make at home, that is delicious, and that is soy-free? Here’s the recipe.
A vegan quiche that is also gluten-free and doesn’t use tofu?? Yes!! Here is how to make an amazing, delicious, 100% vegan, 100% gluten-free quiche with Just Egg! In fact, other than a tiny bit of soy lecithin, this vegan quiche is also soy-free!
Autumn is well underway, and our desire to devour pasta dishes continues in earnest. Pasta puttanesca is a traditional Italian dish that tastes great, even without the addition of anchovies. It’s hearty, filling, delicious, and so easy to make. Though most pasta puttanesca recipes utilize thin spaghetti noodles, we had some dried, gluten-free fettucine noodles in our kitchen and decided to use those instead. We were delighted by the results. You don’t need many ingredients to make this wonderful meal. It’s super inexpensive! In fact, you probably have most of the ingredients in your cabinet or refrigerator already.
One of the things we missed the most after we decided to pursue a vegan, gluten-free diet was Italian food. The cuisine is hearty and delicious, but most restaurants serve it with huge dollops of cheese (not to mention pasta made from whole wheat flour and eggs). What’s an Italian food lover to do? Fortunately, October happens to be mushroom season where we live. Chanterelles were on sale at our local supermarket for an insanely low price, and we had a brainstorm. After some deliberation, we were able to whip up this simple, but elegant dish. It’s inexpensive, a cinch to prepare, and will fill you up on a chilly autumnal evening.
Vegan, Gluten-Free Sweet Potatoes With Avocado/Pea Puree and Spiced Chickpeas is an Amazing, Filling Meal
No vegetable is more synonymous with autumn than the sweet potato. We love these hardy, delicious vegetables with vegan butter and a bit of pepper, but they are so much more versatile than you might think. Our recipe looks and tastes exotic, but it’s incredibly easy to prepare. This dish is packed with protein and vitamins, and the ingredients are inexpensive. The combination of avocado, peas, chickpeas, and tahini creates a flavor explosion that will linger in your mouth after you’re done eating your meal. You just have to try our recipe, and you’ll know exactly what we mean.
These Instant Pot gluten-free vegan taco lentils are perfect for actual tacos, and they also make a great addition to vegetables in a stir-fry fashion or turned into a tortilla soup with extra vegetable broth. Try some red or green lentils to mix it up, or keep the brown lentils for an earthier taste and a meat-like appearance. The salsa can be swapped for something spicer, or turn this into an Italian-inspired meal with crushed tomatoes and some fresh basil at the end.